Anderson County CES

Title:

Life Skills for Youth and Adults

MAP:

Science, Engineering, Technology and Life Skills

Agents Involved:

S. Campbell

MAJOR PROGRAM 1:

Food Preparation

MAJOR PROGRAM 2:

Family and Consumer Sciences 4-H Core Curriculum

Situation:

Anderson County families need to stretch food dollars; our community needs to decrease hunger; and training can be provided at local food assistance sites to educate recipients on healthy and safe food preparation methods.

4-H members, leaders, parents and FCS agents can encourage families and individuals to use farm-to-table food products.

Families, including youth need to:
Increase access to fruits and vegetables.
Learn and use food safety rules, and develop food preparation skills so they can have healthy, nutritious food at home and make wise choices when eating away from home.

The economy still hasn't fully recovered from the recession so Anderson County families are using food pantries, increasing participation in WIC, and using senior commodity foods more in the last 8 years. Participation has increased for free and reduced school meal programs.

Some county residents lack of access to nutritious, affordable foods, especially fish, fruits, and vegetables.

Kentucky adult obesity ranks among the 10 highest in the US
Kentucky adults rank among the 10 highest for poor consumption of fruits and vegetables in the US
Kentucky youth rank among the 10 highest for obesity in the US

Long-Term Outcomes:

Anderson County youth and adults will increase average fruit and vegetable consumption by 1 or more servings per day.
Youth and adults will improve food management skills and develop healthy eating habits.
Youth will be food secure when school is not in session.
Individuals and families who receive emergency food supplies will select more nutrient dense items if given a choice

Intermediate Outcomes:

Families, youth and individuals will:
Access more local foods
Plant, harvest and preserve produce
Apply improved food preparation skills, food management skills, food safety and healthy eating habits

Initial Outcomes:

Families, youth and individuals will:
Learn to grow, prepare and preserve food
Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
Increase knowledge and understanding of healthy eating, food safety and food resource management

Evaluation:

Initial Outcome: Safe food preparation
Indicator:Number of individuals reporting improved knowledge and skills in safe storage, handling, and preparation of food.
Method: Food safety quiz
Timeline: at end of program

Initial Outcome: Intention to cook more meals at home
Indicator: Number of individuals who report intention to cook more
Method: Classroom discussion
Timeline: beginning and end of multi-session program

Intermediate Outcome: Preparing more healthy home cooked meals
Indicator: Number of individuals who report preparing more healthy home cooked meals.
Method: One month followup by email or phone
Timeline: One month after program ends

Learning Opportunities:

Audience: 4-H Youth
Project or Activity: cooking day camp
Content or Curriculum: Super Star Chef
Inputs: FCS agent, 4-H agent, 4-H volunteers
Date: October, December, April, June

Audience: Adults
Project or Activity: Monthly meal time series at Extension Office and Food pantry
Content or Curriculum: SNAP calendar and publications
Inputs: FCS agent, food pantry volunteers, publications
Date: monthly all year

Success Stories